Black beans and rice were always my job. My mom, while making the rest of the Cuban feast would delegate the black beans to me.
When I would make them, they would never taste like hers or my aunts. I could never get the same texture or taste. But as the years went on, my beans began to get better.
I was still doing the same thing, I swear! But just like your grandmothers food tastes better than yours, time and practice truly changes a recipe.
There are a few ways to make black beans, you can use canned beans in a pinch, some people add different ingredients. I like when the beans have a thick sauce, so when you spoon them over the rice, it doesn't immediately spill all over your plate.
Black beans and rice are the perfect accompaniment to any Cuban meal, whether you are having Lechon Asado (roast Cuban pork), ropa vieja, palomilla, or simple chicken, or fish.
They are also great to have in you buffet line when a random guest mentions they are vegetarian. Perfect! We have beans!
As I mentioned before, you can use canned black beans if you'd like to cut down on prep time or if you don't have overnight. For either canned black beans or dried black beans, I like to use the Goya brand. You can find it in any local supermarket in the Hispanic aisle, along with a bunch of other great Spanish and Latin American products. If not, and you are joining the train, Amazon can deliver it you door instantly.
This is an easy dish to make, so easy my mom assigned it to me as a young kid. It's hard to mess up and is delicious every time. I can be served alongside Cuban food, Mexican tacos, salads, and more!
Print📖 Recipe
Frijoles Negros | Cuban Black Beans and Rice
- Yield: Serves 6
Description
Frijoles Negros or in English, Black Beans (and Rice), is a staple side dish of any good Cuban meal. This recipe is straightforward, simple to make, and can be made a day ahead.
Ingredients
- 3 tbsp. olive oil
- 1 cup onion, finely chopped
- ½ cup green pepper, finely chopped
- 2 cloves garlic, minced
- ¼ tsp. salt
- 2 cans black beans, undrained
- 1 ¼ cup water
- 2 tsp. MarnaMaria Sabor Cubano blend
- 1 tbsp. oregano
- 1 tbsp. apple cider vinegar
- 1 tsp. sugar
Instructions
- Heat the olive oil In a medium saucepan over medium low heat.
- Add the onion, green pepper, garlic and salt, stirring frequently, until softened and the onions are translucent. About 10 - 12 minutes.
- When the vegetables are ready, add the black beans, water, MarnaMaria Sabor Cubano blend, oregano, vinegar and sugar to the saucepan.
- Raise the heat and bring to a boil.
- Once boiling, reduce the heat to low, cover partially and leave to simmer on low for 20 minutes.
- Serve over warm, sticky white rice.
Notes
Beans can be served immediately or can be stored and reheated for up to three days.
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